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Wild Rice and Cornbread Dressing
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 48 oz | chicken stock |
| 1 box | Uncle Ben's Rice, Herb Roasted Chicken |
| 1 tablespoon | olive oil |
| 1 cup | finely chopped yellow onion |
| 1/2 cup | finely chopped celery |
| 1 teaspoon | salt |
| 1/2 teaspoon | Essence |
| 1/4 teaspoon | freshly ground black pepper |
| 2 tablespoons | finely chopped fresh parsley leaves |
| 1 teaspoon | finely chopped fresh thyme leaves |
| 2 boxes | Jiffy Corn Muffin Mix, 4 cups crumbled leftover cornbread |
| 3/4 cup | chopped toasted pecans |
| 1/4 cup | unsalted butter, melted |
Directions:
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
Cook Rice according to directions using chicken stock. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute.
Add rice, 4 cups cornbread, and pecans and stir to combine.
Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
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